Drying is one of the widely used methods of food preservation and it is a sensitive food processing operation due to undesirable changes in the quality of dried product. In this study the effect of osmotic dyhedration and ...

The purpose of this study was to investigate the application of natural preservatives as an alternative to chemical preservatives in the production of Doogh. In order to carry out the work, different concentrations (0.25, ...

Today nanopackaging has been applied in order to increase the quality and safety of foods. In this study the possibility of using silver nanocomposite as food packaging is investigated. Silver nanoparticles were prepared ...

Molasses is a significant by-product of sugar beet or sugar cane refining industry. In this work, the effects of storage temperature and packaging on the contents of free amino acids (AAs) in sugar beet and sugar cane ...

Adaptive neuro-fuzzy inference system (ANFIS) and genetic algorithm–artificial neural network (GA-ANN) were investigated for predicting methyl salicylate (MeSA) effects on chilling injuries and quality changes of pomegranate ...

In the present article, six clones of Nigerian Tea (Camellia sinensis) were selected for comparative study. Proximate, phytochemical and functional characterization of the whole Tea seed flour (TSF) was examined. ...